METHOD
Add turmeric and salt into mango wedges and sun dry them for 10 hrs.
Add 4 tbsp of oil into a big fry pan and add 1 sprig of curry leaves.
Add the mangoes and saute for 5 min. Turn the stove off.
Add the vinegar, hing, fresh chilies and garlic and mix well.
Add sugar and masala powder to the mangoes and toss them well.
Let is slightly cool and then pack the pickles into a glass jar with an air tight lid.
Add enough mustard oil to immerse the contents.
close the jar and give it a good shake making sure the oil goes all the way to the bottom of the jar
Pickles will be ready to eat in 4-5 days
Keep the jar in sunlight when ever possible for it to last longer